Then beat the egg whites to stiff peaks. Mix the melted chocolate with the egg yolks and sugar then add the ground hazelnuts. Gently fold the the egg whites into the egg yolk, chocolate and hazelnut mixture, than bake. This Sugar-Free, Low-Carb Chocolate Hazelnut Cake is loaded with flavor, has a great texture and tastes amazing!
The recipe is based on a simple Italian cookie called Brutti Ma Buoni, literally “ugly but good”. Katrin made a few switches to bring us a low carb and gluten free recipe for these wonderful Italian hazelnut cookies! With 0.4 grams of net carbs per cookie, they are the perfect guilt-free indulgence.
It's a sugar free hazelnut spread that only needs a few ingredients and is done in minutes. Use it as a healthy keto snack or in smoothies or chocolates. Only 0.9g net carbs per tablespoon. Add the hazelnuts to a food processor. Turn it on and let it process for 4 minutes, scraping down the side every once in awhile.
These low carb delights are easy to make and contain about 3 net carbs each! Mix the almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl and set aside. Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream and vanilla extract.